Gluten Free Almond Honey Cream Bread

I watched a foreign film recently and noticed the actress eating what appeared to be sandwich bread lathered with Almonds and fluffy on the inside. After some experimenting, I came up with this delicious pastry made with sliced Gluten Free bread! So scrumptious and hard to eat just one!

• 8 oz. bag sliced Almonds
• 1/2 cup honey
• 1/2 cup light corn syrup
• 1 Loaf sliced Gluten Free Bread ( I prefer Canyon Bakehouse White) 
• 1 cup homemade and prepared whipped cream 
• 8 tablespoons melted butter

Mix together almonds, honey and corn syrup until almonds are covered and sticky enough to spread. Stir in 2 tablespoons melted butter and set aside.

Gently mix together whip cream and remaining melted butter leaving about 1 tablespoon for brushing bottoms. Set aside.

Lightly brush the bottom of a slice of bread and lay down on foiled cookie sheet butter side down. Repeat with half of the loaf leaving remaining half for tops.

Fill each bottom with a dollop of cream and spread evenly.

Spread almond mixture evenly onto remaining slices and place each top on cream filled bottom with almond side up, creating a sandwich.

Bake in 350º oven for 30 minutes or until almonds have darkened and bread ends are a little crusty. 

Bread will absorb the cream leaving it moist and fluffy. Slices will stick together when cooled. Enjoy!

Gluten Free Persimmon Bread

I was introduced to Persimmons a few years ago and I am always trying to find new ways to use them. Here is a delicious GF bread recipe I perfected along the way!

• 1 3/4 cups 1:1 Gluten Free Flour Blend
• 1 tsp baking soda
• 1/2 tsp salt
• 3 large ripe persimmons peeled and pureed
• 1/2 cup butter melted
• 2 eggs
• 1/4 cup sugar
• 1 tsp pure vanilla or almond extract


Preheat oven to 350 degrees and grease an 8" loaf pan with cooking spray.

Whisk together the gluten free flour, salt and baking soda.

Add rest of ingredients to flour mixture and stir until combined, 

Bake for about 40 - 60 minutes, until golden brown and knife inserted comes out clean. 

Let cool for about 10 minutes before slicing. 

Enjoy!

Gochujang Roasted Pork Belly

I am obsessed with Korean food! This recipe is versitile enough to use in lettuce wraps, over rice and in rice hot pots, in salads and soups!

• 5 lbs pork belly (Costco has a nice package in fresh meats)
• 2 heaping tablespoons Gochujang paste (in Asian Grocers, Target and Whole Foods) 
• 1 tablespoons Brown sugar
• 1 tsp minced garlic 
• 2 tablespoons Soy sauce
• salt and pepper

1. Marinate pork in a plastic bag overnight.
2. Preheat your oven to 350 degrees 
3. Place the pork in a single layer on non stick foil in a roasting pan.
4. Roast the pork for 1.5 hours uncovered and pour out excess liquid that accumulated in the pan. Cook for another hour or until prom is tender and slightly charred. Feel free to cover with foil if pork is getting too dark.
5. When the meat is done, remove and let rest for 20 minutes. 
6. I like to slice the meat, and some I will leave whole until ready to use. 
7. Pork Belly Wraps: To assemble: Place a lettuce on plate and top with 2 to 3 pieces of pork belly. Top with a little of the green onion salad and a bit of the Gochujang mixture. Finish with any other toppings, kimchi, pickled radish, etc. as desired.

Grilled Mojito Skirt Steak

This is a Cuban-inspired mojito marinade for skirt steak just in time for your summer bbq’s. Once you’ve tasted this, there’s no going back! Quite possibly the best steak I have ever made! Cooked on the grill and very tender. The citrus flavors don't overpower, they accent and bring out the beef. 

• 2 pounds skirt steak
• 1/4 cup mango juice
• 3 limes, juiced
• 1/4 cup olive oil
• 6 cloves garlic, finely minced
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chipotle pepper
• 1/2 cup fresh chopped cilantro
• Lime wedges for serving

Cut skirt steaks in half so it's easier to fit them into a dish.

Whisk mango juice, lime juice, olive oil, garlic, salt, pepper, oregano, and chipotle pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. 

Place in resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate overnight.

Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.

Grill on high first side 4 to 5 minutes. Turn and grill second side about the same amount of time. Watch for the meat juice to come to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.

Slice and arrange on a serving plate. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. 

Serve with lime wedges.

Fresco Seafood Salad

• 2 Meyer lemons, juice and zest of
• 1/4 cup extra-virgin olive oil 
• 2 tablespoons chopped garlic
• 1 teaspoon fresh ground black pepper 
• 1 cup cherry tomatoes, halved 
• 1/2 cup Kalamata olives, pitted, sliced 
• 1/2 cup Green olives, pitted, sliced 
• 2 tablespoons capers, drained 

• 1 lb Squid
• 1 lb Lagostinos
• 1 lb Shrimp, medium
• 1 lb Mussel meat
• 1 lb Crabmeat or Imitation Sea Legs

Bring 8 cups salted water to a boil over medium-high heat, and add the shrimp. Put in other seafood except squid rings. Gently poach the seafood until cooked through and tender, about 10 minutes adding squid rings the last 3 minutes. Remove the seafood, strain. Refrigerate for 30 minutes.

For the seafood salad: In a large mixing bowl, combine first 8 

ingredients. Whisk well. Add chilled cooked seafood to the bowl along with other ingredients and toss well. Refrigerate overnight.